PHYSICOCHEMICAL PROPERTIES AND ACCEPTANCE OF JELLY AND NECTAR OF ARAZA AND PAPAYA

• Autor(a) principal: Chaves, M.A.
• Data de Publicação: 2012
• Outros Autores: Soares, R.D., Baptista, F.J., Soares, E.C., Pinto, E.G., Sacramento, C.K.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/9900

The main objective of this work was to evaluate the acceptance of jelly and nectars made from araza (Eugenia stipitata Mc Vaugh) and papaya. The following percentages of araza and papaya were, respectively, used: 50:50; 40:60; 30:70 and 20:80. For both pulps and products the variables studied were: acidity, pH, total content of soluble solids. Acceptance tests were conducted for the developed products. An inverse relation was observed between the papaya proportion and the soluble solids content and titratable acidity. The jelly made with skin araza presented higher levels of soluble solids, higher pH and lower titratable acidity compared with those obtained with fruit without the peel. Higher concentrations of papaya pulp improved the acceptance of nectar and jelly in all formulations. It was observed an increased in the acceptance when using araza with skin, until levels of 45% of papaya for the jelly and 24% for the nectar. This was probably due to specific sensorial attributes of the araza skin and it is an indicator for future researches.